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These one-skillet Juicy Pineapple Pork Chops are on the table in 20 minutes with a glossy honey-pineapple glaze that clings to every bite. Juicy, never dry, and packed with sweet-savory Hawaiian flavor. A weeknight dinner the whole family will ask for again.
These Juicy Pineapple Pork Chops come together in one skillet in just 20 minutes, juicy boneless pork chops seared golden and finished in a sweet, sticky pineapple glaze that tastes like your favorite Hawaiian takeout, made at home.
The sauce is the real star here. Pineapple juice, a little cornstarch, honey, garlic, and onion cook down into a glossy, restaurant-worthy glaze that clings to every bite. It’s sweet, slightly tangy, and just savory enough to feel balanced, not like dessert on a plate. This is the recipe I make when I need dinner on the table fast without sacrificing flavor. It’s a family favorite at my house, especially with a scoop of white rice to soak up every drop of that sauce.
Why This Recipe Works
• Searing first — Cooking the pork chops in a hot skillet before adding the sauce locks in juices and creates a golden crust that holds up in the sauce.
• Pineapple does double duty — The natural acidity in pineapple juice gently tenderizes the pork as it cooks while the chunks add texture and bursts of sweetness in every bite.
• 20 minutes total — Everything happens in one pan, which means less cleanup and more time at the table.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Pork: I use 4 medium sized boneless pork chops, however you can use bone-in chops in this recipe too.
- Garlic: I always use fresh garlic which has the best flavor, but you can use garlic paste too.
- Onion: I suggest using a white or yellow onion for a real hit of onion flavor, but you could use red onion too which is a little milder or even some shallots.
- Pineapple: I use fresh pineapple, cut into cubes in this dish. However, you could also used canned pineapple as a quick substitute.
- Honey: I use honey to sweeten the sauce, maple syrup would be a good substitution as it’s an unrefined sugar too.
- Seasoning: Always use plenty of salt and black pepper when seasoning the chops, it will make all the difference to the finished dish.
Ways to Modify These Hawaiian Pork Chops
- Sauce: The base sauce is flavorful, but you can customize it easily. Add 2–3 tablespoons of low-sodium soy sauce for a salty contrast to the pineapple. For extra sweetness, mix in a bit of brown sugar alongside the honey. For a spicy-sweet kick, stir in sriracha or chili garlic sauce (like Huy Fong). If you prefer a thinner sauce, add 2–3 tablespoons of pineapple juice, or more to taste.
- Fresh Herbs: Fresh herbs elevate the dish. Try chopped cilantro, parsley, or oregano.
- Spices: For added depth, sprinkle in cayenne, crushed red pepper, oregano, or Italian seasoning.
- Other Additions: Enhance flavor with freshly grated ginger and minced garlic. Add brightness and tenderizing acidity with a splash of orange or lime juice and zest.
Common Mistakes to Avoid
- Overcooking the pork. This is the number one reason pork chops come out dry and tough. Pull them at 145°F internal temperature and rest for 5 minutes, they’ll finish cooking off the heat and stay juicy.
- Skipping the sear. If you add the sauce before the chops develop a golden crust, the sauce steams the meat instead of building flavor. Get the pan hot first.
- Adding cornstarch directly to the pan. Always whisk cornstarch into the cold pineapple juice before adding it. Adding it dry causes lumps and uneven thickening.
- Rushing the sauce. Let the sauce simmer and bubble until it visibly thickens and looks glossy, about 2 to 3 minutes. A thin sauce won’t cling.
- Using pineapple chunks that are too large. Cut them into bite-sized pieces so they cook evenly and integrate into the sauce rather than sitting on top.
How to Make Easy Pineapple Pork Chops in a Skillet
Step 1: Cook the Chops: Start by seasoning the pork chops well with salt and pepper and garlic powder. Next heat a large skillet with oil on medium-high heat.
Step 2. Sear Pork: Place the pork chops into the hot large skillet and cook on one side for 4-5 minutes until golden. Then push the pork chop to one side of the skillet to make space and flip the pork chops to cook the other side.
Step 3: Add the Pineapple: In a small bowl whisk together the pineapple juice and cornstarch. Add that to the skillet along with the butter. Slowly simmer until bubbling, stirring the whole time. Add the pineapple chunks into the sauce.
Step 4. Finish the Dish: Finally decrease the heat to medium and add in the honey. Stir through the pineapple sauce and remove from the heat and set aside to rest for 5 minutes. Make sure not to overcook the pork chops so you have juicy pork chops!
Step 5. Serve the Pineapple Pork: Serve the pork and pineapple sauce with a side of white rice and garnish with some freshly chopped cilantro. You also could serve this with pineapple slices on the side.
Recipe Hints & Tips
- Temperature of Pork: Pork chops dry out and become tough when overcooked. Only cook the chops until they reach in internal temperature of 145F, this way you avoid chewy pork. Always rest the chops for 5 minutes after removing from the heat. This will allow the cooking juices to go back into the meat, resulting in tender, moist pork.
- Cut of Pork: I have used pork chops in this recipe, but you can swap the pork chops for pork tenderloin (pork filet) too. Don’t limit yourself to pork, as this recipe would work equally well with chicken thighs and chicken breast too.
- Vegetables: Add in extra veggies to the sauce, bell peppers, broccoli and carrot would all work in this dish.
- Can I make this ahead of time? This recipe is best fresh, but you can sear the pork chops ahead and store them separately from the sauce. Reheat gently in the skillet over medium-low heat, adding a splash of pineapple juice to loosen the sauce.
What to Serve with Juicy Pineapple Pork Chops
The sweet-savory glaze in this recipe pairs best with sides that absorb the sauce or offer a mild contrast.
- Cauliflower rice: For a lower-carb option that still absorbs the sauce well.Storage Tips
- White or jasmine rice: The classic pairing. The rice soaks up the pineapple glaze and stretches the meal.
- Coconut rice: Adds a subtle tropical note that echoes the Hawaiian flavor profile.
- Steamed broccoli or snap peas: A simple green vegetable balances the sweetness of the sauce without competing with it.
- Roasted sweet potatoes: Their natural sweetness works alongside the pineapple rather than fighting it.
Storage Instructions
- Storage: Once cooked, allow the pork to cool down. Store in the refrigerator in an airtight container for up to 3 days.
- To freeze: Allow the pork chops to cool down and place in an airtight container. Store in the freezer for up to 1 month. When ready to enjoy, remove from the freezer and defrost in the refrigerator. Then once defrosted return to the pan and heat gently over a medium heat, until the chops have warmed through and the sauce is hot.
Recipe FAQ
Yes. Canned pineapple works well in this recipe and is a convenient swap. Use pineapple chunks packed in juice (not syrup) and reserve the juice from the can to use in the sauce. Avoid pineapple packed in heavy syrup, it will make the sauce overly sweet.
Yes. Pork is safe to eat at 145°F internal temperature, which may still show a slight blush of pink in the center. That’s normal and means the chops are cooked correctly, not undercooked. Use a meat thermometer to be sure.
Yes, and don’t skip it. Searing the chops in a hot pan before adding the pineapple sauce creates a golden crust and builds flavor that a simmer alone can’t replicate.
Yes. Bone-in chops work well here and some people find them more flavorful. They’ll need 1 to 2 extra minutes of cook time per side. Use the same 145°F internal temperature as your guide.
More Pork Recipes
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Juicy Pineapple Pork Chops
Video
Ingredients
- 4 pork chops, boneless (medium size)
- 1/2 teaspoon sea salt, to season
- 1/8 teaspoon ground black pepper, to season
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon butter, unsalted
- 4 garlic cloves, peeled and crushed
- 1 small white onion, peeled and sliced
- 1/4 cup pineapple juice
- 3 tablespoons cornstarch
- 1 1/2 cups pineapple, cut in cubes
- 2 tablespoons honey
- Fresh cilantro and green onions for garnish
- Serve with rice or quinoa
Instructions
- Season pork chops with salt and pepper and garlic powder. Next heat a large skillet with oil on medium-high heat. Add the onion and garlic to the skillet and sauté for 2 minutes.
- Place the pork chops into the hot large skillet along with the onions and cook on one side for 4-5 minutes until golden. Then push the pork chop to one side of the skillet to make space and flip the pork chops to cook the other side.
- In a small bowl whisk together the pineapple juice and cornstarch. Add that to the skillet along with the butter. Slowly simmer until bubbling, stirring the whole time. Add the pineapple chunks into the sauce.
- Stir the sauce over the pork chops and coat the pork chops with the sauce. Cook the pork chops in the sauce for about 3-5 minutes until the pork chops reach an internal temp of 145 degrees F.
- Finally decrease the heat to medium and add in the honey. Stir through the pineapple sauce and remove from the heat and set aside to rest for 5 minutes.
- Serve the pork and pineapple sauce with a side of white rice and garnish with some freshly chopped cilantro and sesame seeds. You also could serve this with pineapple slices on the side or add extra pineapple chunks as a garnish to your pork chops.
Notes
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently in a skillet over medium-low heat.
- Pork temp: Pull chops at 145°F internal temperature and rest 5 minutes. This keeps them juicy, going beyond 145°F is what causes dry, tough pork.
- Sauce tip: Whisk cornstarch into cold pineapple juice before adding to the pan to prevent lumps and ensure a smooth, glossy glaze.
- Canned pineapple: Works great as a substitute. Use juice-packed, not syrup-packed, and use the reserved juice in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
I am so glad you liked it!
I’m surprised that you didn’t marinate the chops first. I’ve always had trouble getting pork chops to be flavorful, so I usually marinate them in the same or similar sauce to what they are served
You can! It is up to you. That would add extra flavor.
Thank you for the recipe
See this is what it’s all about in my kitchen when we’re biting for a good feed, simple recipe, no mucking about & damn tasty & served up fast. Took note of your hints & added some p’apple juice, (no fresh available here in the sticks, had pantry canned p’apple & wanted extra sauce to soak up the rice, so why not, also as you said could use some soy & maple syrup, we did, thank you for taking the time to post , appreciated (AuntieEt)
I am so glad that you enjoyed it!
Do you use thick cut pork chops or just regular?
I used a medium sized pork chop that wasn’t super thin but wasn’t the thickest one you can buy. You honestly can use either but if you do a thick pork chop you might need to cook it a little longer. The internal temp should be 145 degrees F. Enjoy!
I feel like the pineapple, onion, and garlic needs to go in before the pork chops so they’re cooking in all the yummy flavors. I made it the way the recipe says and the chops barely have any flavor and onions aren’t cooked at all – 3 mins doesn’t feel like enough time!
Thanks for the feedback! I remade them last night and adjusted some things- I agree with you the onions could cook longer and I changed it so that the sauce cooks with the pork chops longer. I think those are great changes and make a lot of sense. Thanks for the feedback and input.
Made this receipe tonight and it was so easy and delicious. Thank you!
So glad you liked it!
I love this recipe. I had some fresh pineapple and smoked pork chops. The only thing I added was a pinch of cumin and it was a recipe we will repeat! Thank you
Love that! Thanks for sharing and I am glad you liked it.